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Chicken Alfredo

We challenged ourselves recently to see how many recipes we could list involving frozen chicken breasts. Specifically, we were thinking about the large bags of frozen chicken breasts, like the ones you get at Costco or Sam’s Club.
This little exercise made us realize how truly versatile those frozen chicken breasts can be, especially for those of us on the go with busy lives. We think this chicken is a necessary item in every busy person’s freezer.

Here is one of the delicious recipes that we discovered in our little challenge.

1. Pour about one third of Alfredo sauce in bottom of slow cooker.
2. Add chicken and cover with remaining sauce.
3. Cover. Cook on Low 6 hours, or until chicken is tender but not dry.
4. Fifteen minutes before serving, add noodles and mushrooms to cooker ingredients, mixing well.
5. Sprinkle top with cheese. Dish is ready to serve when cheese in melted.

Serving suggestion: Serve with green salad and Italian bread.

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14 Comments

My husband is a heart patient whose diet does not include cheese (fat-free only, milk and cheese). Therefore, we cannot use many prepared products. I adjust nearly every recipe and make it ‘Wayne-friendly’ so that he can eat more like I eat…which makes a healthier diet for me, as well.

So my question is: how might I make a ‘fat-free’ faux Alfredo Sauce? Any suggestions?

i’m going to use that recipe , and take out the mushrooms and add broccoli and shrimp. add a little bit of garlic pepper t.it’s something you easily do dor a small or large crowd. i always like to make sure i cook something when we are hanging with friend

My oldest is severely allergic to chicken so I substitute turkey cutlets. I wish they had economy size bags of those at Costco. Haven’t found a good substitute for Alfredo sauce, though. American Heart Association doesn’t have suggestions?

Melt ICBIN butter in a medium, non-stick saucepan over medium heat. Add olive oil. Add cream cheese and minced garlic, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with Half & Half if cooked too long. Toss with hot pasta to serve.

Variations: 1/8 teaspoon nutmeg and fresh Italian parsley can be added at ended for a more “Swiss” flair. Sauce can be used as a base for creamy pesto. Extra tablespoon of garlic and 1 cup sliced Portobello mushrooms for a more French flair. Also, 2 tablespoons of fresh basil and crushed tomatoes can be added for a creamy Italian tomato sauce. Great as a vegetarian dish: add steamed broccoli, cauliflower, and carrots. Of course, grilled chicken would be a great addition, as well!

I have to say I’m not a great cook by any means but every time I’ve tried the store bought Alfredo Sauces they seem to be very bland and I end up doctoring it up just to get some flavor. Might as well learn to make my own!!!

I had all the ingredients except the alfedo sauce, but I used cream of chicken soup instead with a little water. I added a little minced onion, and garlic. Not Chicken Alfedo, but creamy, cheesy, chicken noodle. Yum.